Everyone will love these delicious recipes for vegetarian meatballs with cabbage! Taste and see for yourself

Are you looking for alternatives, do you like change and want to try something new?

Then you have to try our meatless cabbage meatballs recipes.

Don’t worry, even the biggest meat lover will enjoy them, because they are that good!

Meatless cabbage meatballs with quinoa

These veggie burgers are delicious and easy to make, topped with fresh pesto and goat cheese. Meatballs with cabbage are a great choice for a light lunch or dinner. Serve them, for example, withdelicious fried rice , this combination is absolutely luxurious.

What will we need

• 140 g quinoa
• 500 g of vegetable broth
• 100g cabbage (leaves roughly chopped)
• 3 tablespoons of olive oil
• 1 small onion (finely chopped)
• 2 cloves of garlic (pressed)
• 75 g breadcrumbs
• 2 medium eggs (beaten)
• 50 g sun-dried tomatoes (roughly chopped)
• 100 g of goat cheese

For the pesto

• ½ small package basil (leaves only)
• ½ small package of parsley
• 2 cloves of garlic
• 50 g pine nuts (roasted)
• 50 g Parmesan (grated)
• 150 g of olive oil
• juice of 1 lemon

Method

• Put the quinoa in a pot and cover with hot broth.
• Cook for 18-20 minutes on low heat until the grains have popped and the liquid has evaporated.
• Remove from the heat and let cool.
• Meanwhile, bring a large pot of water to the boil. Add the cabbage and cook for 6-8 minutes until cooked through. Drain, squeeze out excess water and set aside.
• Place 1 tablespoon olive oil in a small skillet over medium heat.
• Add the onion and cook for 2-3 minutes until translucent.
• Add the garlic and cook for 1 minute more.
• Tip the cooked quinoa into a bowl and add the cabbage, onion, garlic, breadcrumbs, egg and sun-dried tomatoes. Season well and stir to combine.
• To make the pesto, place the basil, parsley, garlic, pine nuts and Parmesan in a small food processor.
• Blend and slowly add the oil until you get a thick pesto.
• Squeeze the lemon juice.
• Heat 2 tablespoons of olive oil in a shallow pan.
• Using your hands, shape the quinoa mixture into 8 round patties. Add to the pan and fry for 4-5 minutes on each side until crispy and golden.
• Place a slice of goat cheese on each patty and let it melt.
• Drizzle each patty with a generous spoonful of pesto and serve with a fresh salad.

Meatballs made of cabbage, peas and cheese

These Kale Cheesy Patties are quick and full of great veggies. This healthy and delicious lunch offers the unique taste of a traditional patty. Enjoy other goodies where cabbage plays the main role . Prepare them according to us and see how long you underestimated her!

What will we need

• 75 g of peas
• 150 g of cabbage
• 2 eggs
• 1 medium onion
• 75 g breadcrumbs
• 100 g of grated cheese
• 1 lemon peel
• ½ teaspoon cayenne pepper
• 2 tablespoons Parmesan cheese
• 2 tablespoons of olive oil

Method

• Steam the frozen peas and cabbage for 2-3 minutes.
• Add eggs, quartered onion, breadcrumbs, grated cheese, lemon zest, cayenne pepper, Parmesan cheese to a food processor.
• Once cooked, pat dry to remove excess water.
• Add the dried cabbage and peas to the food processor.
• Blend.
• Add olive oil to the pan.
• Shape the mixed cabbage and peas into patties with your hands and fry.

Meatless cabbage and sweet potato meatballs

This Meatless Cabbage Meatballs recipe is really versatile and can be served as a vegetarian main or side dish, for breakfast with a fried egg or added to a lunch box. They are nutritious and great as an alternative to bread, rice or pasta. Prepare healthy sweet potato fries to go with them and kill two birds with one stone.

What will we need

• 630 g of potatoes
• 360 g sweet potato
• 3 teaspoons of salt
• 2 tablespoons of olive oil
• 1 medium onion (finely chopped)
• 80 g of cabbage leaves
• 3 cloves of garlic (finely chopped)
• Zest of 1 lemon
• 1/2 tsp pepper
• 1 teaspoon of dried thyme
• 1 egg
• 3 spoons of ground flax seeds
• 1 teaspoon of baking powder
• 250 g of flour
• Olive oil or coconut oil for cooking

Method

• Cut the potatoes into small cubes and the sweet potatoes into slightly larger cubes.
• They need slightly different cooking times and if we cut them into different sizes, you can use the same pot and cook them together.
• Once the potatoes start to boil in the water, reduce the heat to medium and cook for 10 minutes. Drain and let cool slightly.
• Place the cabbage leaves on a cutting board and roughly chop with a knife. Prepare the onion and garlic.
• Heat a large skillet over medium-high heat and add the olive oil and onion.
• Cook for 1-2 minutes until softened, season with salt.
• Add the cabbage and garlic to the onion and cook together for 3-4 minutes.
• Add the potatoes to a large bowl and mash them lightly.
• Add the onion and cabbage mixture and mash together with the potatoes.
• We don’t want the mixture to be too smooth as you want to retain some texture.
• Add egg, salt, pepper and thyme and mix.
• Add the flaxseed, flour and baking powder and mix.
• The mixture should thicken and start to set.
• Add another 3-4 tablespoons of flour and mix.
• Cover the bowl and put it in the fridge for 1 hour to harden.
• Using a spoon and wet hands, form round patties and place them on a floured baking sheet.
• Heat 2-3 tablespoons of oil over medium heat.
• Bake them for 4 minutes at a medium temperature until golden brown.
• Turn and cook for 4 minutes on the other side.

How to prepare cabbage?

If you haven’t dared to go further than sauteing or juicing it, you might be surprised by the versatility of cabbage. It can be a delicate component in soups or a spicy ingredient in a salad, crunchy as “chips” or velvety after stewing. All the techniques for cooking cabbage are easy and there are many recipes that will shake up the way you serve this highly nutritious and tasty vegetable.

Add it to soups
When you add kale to soups, the vegetable is cooked until it’s super tender, while all the nutrients stay right in your pot. Beans and potatoes are favorite companions of cabbage, and cabbage will ensure that your soup is always full of flavor.

Homemade Kale Chips
It’s surprisingly easy to make your own crispy kale chips. All you need is a little oil and a hot oven. If you want, you can salt them and sprinkle with parmesan.

Blanched cabbage
Blanching cabbage softens its hard texture and its infamous bitterness. Just quickly soak it in boiling salted water and rinse it in ice water after draining.

Stewed cabbage
The natural stiff texture responds extremely well to long, slow heat in an enclosed environment. It will crisp up and soak up the flavor of whatever you put in the pot. Bacon, garlic, chili peppers and tomatoes are good ingredients for braising. You can also try onion, ginger and black pepper.

Fry her
Frying kale in a pan over medium to high heat with a little butter or oil is a quick and tasty way to serve it. Season with salt and pepper or add garlic or sweet or chili pepper for extra flavor.

Throw it in salads
Coleslaws can be really good. If raw cabbage seems too intense for you, do a “pleasant massage” first. Grab the leaves and rub them vigorously to break up some of the fibers that make them so tough.

Put it in a smoothie
A handful or two of kale will add a lot of nutrients to your smoothie. Green smoothies offer many flavor options, and you can mix kale with sweet fruits like avocado, blueberry, mango, and pear.